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Fall River Clam Chowder


  • 3/4 pound bacon, chopped
  • 2 cups chopped leeks (white part only, well washed)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • Salt and freshly ground black pepper to taste
  • 6 Bay leaves
  • 3/4 cup bleached all-purpose flour
  • 8 cups clam juice
  • 1 1/2 pounds Idaho potatoes, peeled and quartered
  • 1 cup fresh sweet corn kernels (from 1 medium-size ear)
  • 1 cup heavy cream
  • 1/2 cup finely chopped fresh parsley leaves
  • 4 pounds littleneck clams, shucked with liquor reserved
  • Oyster crackers


  • In a large stockpot, over medium heat, fry the bacon until crisp. Stir in the leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes. Stir in the flour and cook for 10 minutes, stirring occasionally. Add the clam juice, potatoes, and corn, season with salt and pepper, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 15 minutes. Add the cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove the bay leaves. Ladle into soup bowls and serve hot with oyster crackers.
  • Yields: 10 servings